Chicken Club Tacos

This post has been sponsored by Old El Paso and Avocados from Mexico. All opinions are my own.

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I am a believer in teaching your children young. Things like don’t talk to strangers. Don’t put things in the outlets. Always say please and thank you.

And that every Tuesday should be a Taco Tuesday.

In all seriousness, though, my daughter makes me laugh. We have tacos a lot. This is true. (They are one of my favorite foods, after all…) But I will fully admit that it’s not always on Tuesday. Because in my world, tacos are acceptable any day of the week. Still, without fail, every Tuesday rolls around, she will ask if it’s Taco Tuesday. Or like last night, on a night when we were actually having tacos on a Tuesday, she came up to me and said – I didn’t even realize that it’s Tuesday. But of course it is – it’s Taco Tuesday!

Basically, what I’m saying is that my daughter is brilliant and really knows what’s up. 😉

For some reason, tacos are one food that I just never seem to get sick of. So I’m totally ok with participating in Taco Tuesday every week. Especially when Taco Tuesday looks like this.

Our go-to are just regular ground beef tacos. But you know me – I love to mix things up and try new flavors. A little while back, I was perusing through my site and came upon these California Club Chicken Wraps. Those wraps are seriously so good, so I starting thinking of ways I could change up the recipe a bit. It should be no surprise that tacos popped into my mind.

Chicken, lettuce, tomatoes, bacon, and of course some slices of beautiful Avocados from Mexico. Then I decided to throw caution to the wind and add some diced mango, just like in those delicious wraps. Top it all of with an easy homemade ranch, and Taco Tuesday will all of a sudden become tacos every day of the week.

Not only are these Chicken Club Tacos perfect for any night of the week, they actually make the best game day food. The flavors are fresh and a combination that everyone loves.

If you are going for the hard tacos, which are my daughter’s favorite, I highly suggest using these Stand ‘N Stuff™ taco shells from Old El Paso. Not only are they easier because they stand on their own, but they fit a lot more filling. Which is important when you have this much that needs to go into your taco. If you’re serving these tacos for game day, they are easy to stand up so you can fill them all – no trying to fight the ingredients into a regular taco shell.

You also can’t forget the avocados! I always love to pick up Avocados from Mexico at my local grocery store – they are perfect for all kinds of different recipes!

If you are looking for the perfect dish to serve for game day, make sure you check out yourflavorgame.com for all kinds of game day recipes using Avocados from Mexico and Old El Paso products!

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Chicken Club Tacos

Taco Tuesday gets a makeover with these Chicken Club Tacos that have all the flavors of a chicken club sandwich in a taco shell.

Author:Deborah

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 minutes

Yield:4 servings

Category:Main Dish

Ingredients

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup buttermilk

1/2 tablespoon fresh chopped chives

1/2 tablespoon fresh chopped dill

1/2 tablespoon fresh chopped parsley

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper

1.25 pounds boneless, skinless chicken thighs

1 tablespoon extra virgin olive oil

1/2 tablespoon ranch seasoning (optional)

1 package (4.7 oz) Old El Paso™ Stand ’N Stuff™ taco shells

2 Avocados from Mexico, sliced

4 slices bacon, cooked and chopped

Chopped tomato

Chopped mango

Instructions

In a bowl, combine the sour cream, mayonnaise, buttermilk, chives, dill, parsley, onion powder and garlic powder. Season to taste with salt and pepper. Cover and refrigerate until needed.

Preheat the oven to 375ºF.

Sprinkle both sides of the chicken with salt and pepper.

Heat the olive oil over high heat in an oven-proof skillet or Dutch oven.Add the chicken and cook until browned on both sides, about 2 minutes per side.Cover the skillet and place in the oven. Bake until the chicken is cooked through, about 18 minutes. Remove from the oven and allow to cool for about 5 minutes, then use 2 forks to shred the meat in the pan. Stir the ranch seasoning into the chicken.

Spoon the chicken into warmed taco shells. Add slices of avocado, then top with bacon, tomato and mango. Drizzle the homemade ranch on top then serve.